Zobrazeno 1 - 10
of 240
pro vyhledávání: '"Alessandra Bendini"'
Autor:
Johana González-Coria, Camilla Mesirca-Prevedello, Julián Lozano-Castellón, Enrico Casadei, Enrico Valli, Anallely López-Yerena, Carolina Jaime-Rodríguez, Diana Pinto, Montse Illan, Xavier Torrado, Joan Romanyà, Anna Vallverdú-Queralt, Alessandra Bendini, Rosa M. Lamuela-Raventós, Maria Pérez
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-11 (2024)
Abstract Tomato pomace (TP) is an underutilized source of bioactive compounds with potential application in the food sector. A factorial experiment was designed to compare three culinary techniques, Thermomix®, Roner®, and traditional pan-frying, f
Externí odkaz:
https://doaj.org/article/0cefc9380cf94fc88284e83f8ea23878
Autor:
Enrico Casadei, Enrico Valli, Alessandra Bendini, Sara Barbieri, Rosalba Tucci, Federico Ferioli, Tullia Gallina Toschi
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
A “green breakthough” at the table due to consumer demand for healthy and sustainable foods, which aligns with the typical Mediterranean diet, has recently led to an increase in the consumption of products such as extra virgin olive oil. In fact,
Externí odkaz:
https://doaj.org/article/e3a3da841dc84274bb0f15b76a92ba48
Autor:
Ilaria Grigoletto, Patricia García Salas, Enrico Valli, Alessandra Bendini, Federico Ferioli, Federica Pasini, Sebastián Sánchez Villasclaras, Roberto García-Ruiz, Tullia Gallina Toschi
Publikováno v:
Foods, Vol 13, Iss 2, p 285 (2024)
Olive pomace results from the production of olive oil. Even if olive pomace represents a potential environmental problem, it contains phenolic compounds, which are widely recognized for their beneficial properties for human health. In this study, an
Externí odkaz:
https://doaj.org/article/96fe895d490c45f59848f976d862612b
Autor:
Matilde Tura, Mara Antonia Gagliano, Francesca Soglia, Alessandra Bendini, Francesca Patrignani, Massimiliano Petracci, Tullia Gallina Toschi, Enrico Valli
Publikováno v:
Foods, Vol 13, Iss 2, p 309 (2024)
This study aimed to investigate consumer sensory profiles and liking of Parmigiano Reggiano PDO cheese produced with milk from cows reared indoors and fed with different forage sources, i.e., dry hay and fresh forage. Two cheese samples were tested b
Externí odkaz:
https://doaj.org/article/ca755840059e4094bb96092c3a0647ad
Autor:
Ramón Aparicio-Ruiz, Enrico Casadei, Clemente Ortiz-Romero, Diego L. García-González, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Alba Tres, Pierre-Alain Golay, Paolo Lucci, Erica Moret, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi
Publikováno v:
MethodsX, Vol 10, Iss , Pp 101972- (2023)
During the course of the EU H2020 OLEUM project, a harmonized method was developed to quantify volatile markers of the aroma of virgin olive oil with the aim to support the work of sensory panel test to assess the quality grade. A peer validation of
Externí odkaz:
https://doaj.org/article/f9d19d4c6be947ed8d6ef4fa181c59ae
Autor:
Sonia Esposto, Stefania Urbani, Roberto Selvaggini, Agnese Taticchi, Tullia Gallina Toschi, Luigi Daidone, Alessandra Bendini, Gianluca Veneziani, Beatrice Sordini, Maurizio Servili
Publikováno v:
Foods, Vol 12, Iss 15, p 2959 (2023)
The quality of commercially available extra-virgin olive oils (VOOs) of different chemical compositions was evaluated as a function of storage (12 months), simulating market storage conditions, to find reliable and early markers of the virgin olive o
Externí odkaz:
https://doaj.org/article/0f12559c87d341b7a54335b8647375a7
Publikováno v:
Sensors, Vol 23, Iss 11, p 5002 (2023)
Useful information about the oxidative stability of a virgin olive oil in terms of oxidation products and antioxidant compounds can be obtained by analyzing the peroxide index (PI) and total phenolic content (TPC), respectively. These quality paramet
Externí odkaz:
https://doaj.org/article/c71488de7c974a51b3414196b076357f
Autor:
Alexandra Olmo-Cunillera, Enrico Casadei, Enrico Valli, Julián Lozano-Castellón, Eleftherios Miliarakis, Inés Domínguez-López, Antònia Ninot, Agustí Romero-Aroca, Rosa Maria Lamuela-Raventós, Maria Pérez, Anna Vallverdú-Queralt, Alessandra Bendini
Publikováno v:
Foods, Vol 11, Iss 21, p 3446 (2022)
The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose formation is affected by the olive variety and matu
Externí odkaz:
https://doaj.org/article/f9a3d89284cb46f19d8fb4f6565251c7
Autor:
Paolo Lucci, Enrico Valli, Andrea Milani, Ana Srbinovska, Erica Moret, Sabrina Moret, Alessandra Bendini, Wenceslao Moreda, Tullia Gallina Toschi
Publikováno v:
Biology and Life Sciences Forum, Vol 18, Iss 1, p 21 (2022)
The unique distribution of free and esterified minor compounds represents a promising tool for the evaluation of olive oil authenticity. For this purpose, we developed and in-house validated a simple SPE-GC-FID method for the determination of ratio p
Externí odkaz:
https://doaj.org/article/96ed10ea30ed4ce3bb3a58c321af1a5d
Autor:
Enrico Valli, Federica Tesini, Matilde Tura, Francesca Soglia, Massimiliano Petracci, Alessandra Bendini, Tullia Gallina Toschi
Publikováno v:
Foods, Vol 11, Iss 14, p 2060 (2022)
Typical salami produced from Mora Romagnola (MR), an autochthonous pig breed extensively farmed within a geographically confined Italian area, are food products of commercial interest. This investigation aimed to highlight elements for the recognitio
Externí odkaz:
https://doaj.org/article/fa2b410b456747e6b46e1c62e17800a0